Creamed Swiss Chard
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 247
- Total Fat
- 19
- Saturated Fat
- 8
- Carbohydrates
- 12
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 10
- Cholesterol
- 36
- Sodium
- 746
- Total: 25 min
- Active: 5 min
Ingredients
2 pounds Swiss chard (about 2 bunches)
2 tablespoons olive oil
1 1/4 cups half-and-half
5 tablespoons grated Parmesan
1/2 teaspoon freshly ground black pepper
Kosher salt
Directions
- Separate the leaves of the Swiss chard from the stems. Thinly slice the stems. Chop or tear the leaves into large, 2-inch pieces. Rinse and blot dry if necessary.
- Heat the oil in a 12-inch skillet over medium-high heat. Add the chard stems and cook, stirring occasionally, until softened, about 4 minutes. Add the leaves to the pan one handful at a time, stirring to coat, until they are wilted enough to add the next batch. When all of the chard has been added, cook until tender, stirring occasionally, about 5 minutes.
- Remove the chard to a colander and allow it to drain, pressing as much additional liquid out as possible. (You can press with the back of a spoon or a clean kitchen towel once the chard has cooled slightly.)
- Wipe out the skillet, add the half-and-half and simmer until reduced to 1/2 cup and very thick, about 5 minutes. Stir in the Parmesan and black pepper. Add the chard back to the pan and stir to coat. Taste, and season with salt.